Cranberry Salsa
This no-cook salsa recipe is deliciously tart, sweet, and spicy. Serve with tortilla chips or spooned over cream cheese.
Servings: 10
Ingredients
- 12 ounces fresh cranberries
- 1/4 to 1/3 cup granulated sugar see notes
- 2 jalapeños seeds removed if desired, diced
- 2 green onions chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion optional
- 1 tablespoon lime juice
- Pinch fine sea salt plus more to taste
Instructions
- Pile cranberries into the bowl of a food processor and pulse until uniformly chopped, working in batches if needed. Transfer to a mixing bowl.12 ounces fresh cranberries
- Sprinkle 1/4 cup sugar over the cranberries and stir well. Set aside to macerate for 10 minutes, letting the cranberries absorb the sugar and draw out the juices.1/4 to 1/3 cup granulated sugar
- After the cranberries have rested, add the jalapeños, green onion, cilantro, red onion if using, and lime juice. Stir well until uniformly mixed, then stir in a pinch of salt.2 jalapeños, 2 green onions, 1/4 cup chopped fresh cilantro, 1/4 cup diced red onion, 1 tablespoon lime juice, Pinch fine sea salt
- Taste and adjust as needed, adding more sugar, jalapeño, or salt as needed.
- Serve immediately, or cover and chill to let the flavors meld. Before serving, stir to reincorporate any settled juices.
Notes
- Makes about 2.5 cups.
- If your cranberries come in 10 ounce bags, that will work here, no substitutions needed.
- Start with the lesser amount of sugar and add more as needed.
- Store in an airtight container in the fridge for 3 days.
